Forgotten Kitchen Gadgets

Need an excuse to hit the thrift stores or garage sales? Plan to add these handy gadgets to your kitchen.

Foley Food Mill on top of bowl with pureed peaches in bowl and peels in food mill.Some of these forgotten gadgets may bring back childhood memories of Grandma’s kitchen and delicious foods.

These kitchen tools may be antique or bought new, but they still earn their keep in the kitchen. It is time to dust them off and put them back to work!

Do you know about the Foley Food Mill? If your making jams, fruit butters, or any type of puréed foods, your gonna wanna use one of these. Why? Because it saves you time.

We recently made peach butter from over ripe peaches. Half bushel box of over ripe peaches.We washed the peaches, cut off any really bad spots, quartered and pitted the peaches, and put them in the pan to cook with some liquid. We didn’t peel them which saved a lot of time. When the peaches were tender, we ran them through the food mill. To operate the food mill you turn the crank which makes the blades turn and the blades push the food through the sieve holes in the bottom of the food mill. The skins stay in the bowl. After a bit, the skins clog the bowl. When this happens, you turn the crank handle in the opposite direction and the “gunk” is scraped from the bottom of the food mill bowl. Remove it and put in your compost or garbage. It’s that easy. If you are making applesauce, it’s ok to not worry about removing seeds prior to cooking the apples as the food mill will catch them. When all of your fruit is puréed, your ready to eat it or prep for your jam making. Our peaches prepared this way made a great peach jam — which really turned out closer to a butter. It was delicious! You can read more about our overripe peach workup at the “Foley Food Mill is your BFF for Making Jam” post. My husband has used the Foley with tomatoes, peaches, cherries, pears, apples, and plums.

You can buy the Foley Food Mill new online, but we like the older ones better. Keep your eyes open at thrift stores and garage sales. We’ve seen three sizes of food mill and prefer the medium size. (Note: the butter knife in gadget pictures is for size reference.) Foley Food Mills are easy to clean. There is a screw on the bottom that allows you to remove the handle/blade portion to separate it from the bowl. Wash and dry the food mill to prevent rust.

Another great kitchen tool is the potato masher. Pictured here is a galvanized cast iron version. Butter knife for scale and galvanized cast iron potato masher. Round masher bottom with many small holes in it.Mashers can also be made of heavy wire or a combination of wire and pressed metal. You use it to hand mash potatoes or turnips. You could also use it to mash cauliflower if you’re making mock potato salad for low carb or Keto. To use this tool, just mash it down on your cooked and drained vegetables over and over until you are satisfied with the consistency. Of course, you can add other ingredients like butter, milk, and spices and continue to mash. This tool works great for mashing vegetables in soups too. We have used it to stamp the top of Christmas fudge candy so we could tell the orange chocolate pieces from other flavors. The light stamp left little “o’s” on the fudge. When you use this, clean it right away. You do not want dried food in those holes. Use a tooth pick if needed to scrap each hole. Dry the masher to prevent rust.Butter knife for scale and small and medium sized glass custard cups, one each.

The third and last forgotten gadget in this post is the humble custard cup. Note, I’ll be sharing more forgotten kitchen gadgets in a future post. My introduction to the custard cup came in my one required college cooking class. We used custard cups to premeasure ingredients. Then, when it was time to mix a recipe, adding ingredients flowed easily. Now, occasionally, I will premeasure things like spices or vanilla. In this cooking class I also learned to make pop overs and we baked them in glass custard cups. Popovers are an easy treat to make.

Two small custard cups with vanilla ice cream topped with homemade peach butter and a spoon in each cup.We usually use custard cups and little bowls to eat snacks and desserts from. They are a nice portion size. The picture showcases our homemade peach butter on vanilla ice cream — yum! Currently, I have 2 sizes on my kitchen shelf: small and medium. I have had the large, cereal bowl size in the past. You can trip across glass custard cups at thrift stores and garage sales. I prefer them in glass but I think I’ve seen plastic ones at discount retailers. Pyrex and Fire King are nice brands I have used. Also, the small cups are great for item catchers in drawers or on counters. Put rings and other jewelry you want to temporarily take off and not lose in these cups.

In summary:

Foley Food Mill: purée fruits, easier jam prep
Potato Masher: mash vegetables in soup or to prep mashed dishes
Glass Custard Cups: premeasure food ingredients, portion control, item catchers, bake popovers

Need an excuse to hit the thrift stores or garage sales? Plan to add these handy gadgets to your kitchen. Both the food mill and masher are great if you are someplace without access to electricity.
What is your favorite forgotten kitchen gadget?

Chess Pie Bars Almost Like Pecan Pie But Easier

These bars would be great for a summer picnic or reunion, a quick fix dessert, or a “just because I feel like baking day.” They are delicious but very sweet!

Chess Pie Bars in pan cut in 1 x 1" squares.Chess Pie Bars

As promised, I am sharing this Chess Pie Bar recipe with you.

I intended to share it sooner but life gets in the way. The backstory to these bars began when I made a Chess Pie from Colonel Sanders recipe booklet, and we tripped across a lady selling Chess Pie Bars at a gas station. The pie is a fabulous and tasty comfort food and the bars were delicious. I decided to find a Chess Pie Bar recipe and figured it would take awhile. However, when I checked my *Farm Journal’s Homemade Pies, Cookies, & Bread cookbook, it had the recipe! I just needed to find an occasion to make them so I could share with you.Picture of cookbook: Farm Journal's Homemade Pies, Cookies & Bread By the Food Editors of Farm Journal.

With an upcoming potluck, this was a perfect time to try out this recipe. As you know, I mostly follow the recipe and make changes as I want to. My changes for Chess Pie Bars were: using Einkorn Flour instead of white flour, coconut sugar (the 1/2 cup for the filling) instead of white sugar, and 1 cup of pecans instead of 1/2 cup.Picture of Chess Pie Bars from cookbook.

These bars were easy to make and can be done without any electric kitchen tools. I made sure my butter was up to room temperature, and it was easy to use my hand pastry blender to make the crust.Pastry Blender in a bowl with flour, butter and brown sugar. I did have to use a knife to scrap goop off the pastry blender during the mixing process. Also, I ended the mixing with a fork to finely blend the ingredients. Crust mixture in a bowl with a fork for the fine blending of ingredients.When pressing the dough into your 13 x 9 x 2″ pan, note that is spreads real thin but bakes up nicely.Baked crust for Chess Pie Bars in 9 x 13" pan

As I noted in my recipe changes, I doubled the pecans. It just seemed to me that this would make a better bar, and I like lot of nuts. If you do this, I recommend you cut the nuts small so it is easier to cut the finished bars. The batter was easy to stir by hand. I would recommend using a fork to break up any hard sugar lumps before adding liquid to the sugars. I used my crust mixing bowl for the batter as no new ingredients were introduced to the bowl that would cause cross contamination with flavors. To the melted butter I added the sugars, milk, flour, and eggs. I then mixed this by hand removed any hard sugar lumps by squishing them between my fingers (thus my recommendation for you to do this before). Last, I stirred in the pecans. Chess Pie Bar filling mixture in a bowl with a mixing fork.

Watch your bars closely when baking for the golden brown. You don’t want to overbake. I cooled my bars down but chose to cut while still warm. Of course, we had to sample them and they were good! When mixing the batter, I had tasted it and it was real sweet. The crust helps mitigate the sweetness but this is a very sweet bar. Pouring of Chess Pie Bar batter onto crust in 9 x 13" baking pan with a spatula.Almost like pecan pie but in a very thin bar. Deciding to cut these bars into about 1″ x 1″ squares netted 48 bars. They are delicious but very sweet! They are also sticky, so line your storage container with waxed paper and also put it between bar layers.

Cut Chess Pie Bars on purple plate.These bars would be great for a summer picnic or reunion, a quick fix dessert, or a “just because I feel like baking day.” (#feellikebaking) I hope you’ll give them a try, share them, and enjoy them. Is there a favorite pie you love that you make in a bar version? I’d love to hear what you enjoy.Baked Chess Pie Bars in 9 x 13 cake pan.

*Farm Journal’s Homemade Pies, Cookies, & Bread, By the Food Editors of FARM JOURNAL, Greenwich House, Distributed by Crown Publishers, Inc., New York, 1983 edition.Open cookbook in background with flour, brown sugar and butter in mixing bowl with pastry blender on outside of bowl.

 

 

P.S. Did you notice the waffles to the side of the baking pan in the batter pouring picture? Be sure to check out the Raspberry Sausage Waffles post.

 

Raspberry Sausage Waffles

The waffles were heavy, as was expected. You could smell the raspberries as the waffles cooked, . . . There was a very light sausage flavor. This recipe made 12 waffles. . . freeze the leftovers for a quick meal later.

Raspberry Sausage Waffles piled on a plate.Raspberry Sausage Waffles

We get a hankering for waffles every now and then. We enjoy having them for supper most of the time over breakfast. I grabbed the good old trusty Better Homes and Garden cookbook. This is one of the best overall cookbooks to keep in your pantry."Better Homes and Gardens New Cook Book" cover with red and white checked table cloth type background.

As usual, I don’t follow directions. Instead of nasty old white flour, I used whole wheat.  Remember, you will need to add a little extra water when using whole wheat. The recipe also called for the eggs to be separated. If your gonna have both parts in the mix, why waste the time. It’s already gonna be heavy from using whole wheat flour.Picture of Waffle recipe.

Cindy soaked a cup of Thrive Life Freeze Dried Sausage Crumbles. Thrive Life freeze dried sausage crumbles and raspberries reconstituted in a bowl with a spoon in it.To this, I added about a half of a cup of Thrive Life Freezed Dried Raspberries. I then dumped this into the waffle batter.

The waffles were heavy, as was expected. You could smell the raspberries as the waffles cooked, but could not really taste them in the waffles. There was a very light sausage flavor.Raspberry Sausage Waffle batter in a bowl with spoon.

The waffle texture was good, and it was very flavorful. We used our freshly made peach butter to cover the waffles. Next time we will do the sausage mixed with Thrive Life Freezed Dried Mangos. That just sounds like a great combination.

Two waffles in waffle maker. This recipe made 12 waffles. We freeze the leftovers for a quick meal later.

If you do not have a copy of this cookbook, I recommend that you pick one up. I remember my mom having this cookbook when I was a kid. My mom gave Cindy our copy for a wedding shower over 35 years ago. We also gave a copy to our son and his wife when they got married.

Picture of "Better Homes and Gardens New Cook Book" inside page with copyright and publisher information.Remember the cooking rule of thumb: never follow the directions.

By Pete AveryRaspberry Sausage Waffles piled on a plate.

Foley Food Mill is Your BFF for Making Jam

The beauty of using the FFM (Foley Food Mill) is that you get the pulp without having to peel your fruit before cooking it. While you can buy new Foley Food Mills, our experience had been that the older ones work better. We always keep an eye out for them.

Foley Food Mill on top of bowl with pureed peaches in bowl and peels in food mill.There are a few tried and true kitchen gadgets that earn their keep on your shelf.

 

The Foley Food Mill is definitely a must have for making jams, applesauce, and puréed foods.

We recently put ours to good use when we purchased a half bushel box of over ripe Freestone peaches. We gleaned the ones we could eat over the next few days and prepped the rest for cooking. Half bushel box of over ripe peaches.We washed, cut off bad spots, took out the pits and cut the peaches into chunks. We didn’t have to cut in small pieces with using the Foley Food Mill (FFM). We then cooked the peaches till tender. These peaches had a lot of liquid so we took out extra while cooking the peaches. We added it later to the pulp before making the peach jam.

To make the pulp you run the cooked peaches through the food mill by turning the handle. The handle cranks the blade which smushes the contents through the sieve holes. The pulp is what comes through the sieve holes leaving the fruit skin or peels in the food mill bowl. Occasionally you need to crank the handle backwards which scraps the peels off the sieve surface. You can remove the peels from the bowl before adding more cooked peaches to begin the process again. Continue until all your cooked fruit is turned into pulp. If you are running cooked apples through the mill, the peels and seeds get caught in the food mill bowl. Thus, you only clean, quarter and cook the apples. The Foley Food Mill is a fantastic time saver!

Large pan with steam rising from pan of cooking peaches. A large spoon is in the pan.The beauty of using the FFM is that you get the pulp without having to peel your fruit before cooking it. Once you have the pulp, you can go on to making your sauce or jam.

We made peach jam with our pulp. It turned out great and was almost a peach butter without all the extra work. Of course cinnamon was added to it! We used different sugars for each batch. We tried turbinado, coconut sugar, brown sugar, and white sugar. We liked the coconut sugar the best. It was a fuller, richer, molassessy taste. We also used the pulp to put in our protein shakes.Peach pulp after being run through Foley Food Mill in a large bowl with large spoon on top.

We use canning wax to seal the jam. Melt canning wax and pour at least 1/4 inch of wax on top of the still warm to hot jam filled jars. Let cool completely before placing lids on jars. As you know from reading my posts, Pete doesn’t always follow directions. The recipe that we used for this jam came with the package of fruit pectin. But, Pete used it more as a guide. Thus the wiggle room on the temp of the jam for wax sealing.Peach Jam in pint, half pint and quarter pint jars with white plastic lids.

For the backstory during our jam making, be sure to check out my blog about Managing when Your AC is Being Repaired. We bought the box of over rip peaches because it was such a deal compared to buying a small bag of peaches. However, upon returning home with the over ripes, we discovered the AC was broken. We persevered and got the peaches worked up over several days even without AC. We did the work in the evening knowing it would be cooling down a bit at night.

A couple of last thoughts for you about the Foley Food Mill. The bottom screw comes undone to separate the bowl from the crank/blade combo. This makes for easier cleaning. While you can buy new Foley Food Mills, our experience had been that the older ones work better. We always keep an eye out for them and keep a few on hand to give to folks we know. You can be on the look out for them at antique stores and garage sales and often get them for a couple of bucks. Happy hunting and jam making!Peaches cooking with a rolling boil on stove with stirring spoons in pan.

Rocket Stove Part 2

While the Big Brother and Little Brother Rocket Stoves are both portable, you can set up a more permanent rocket stove with bricks.

Brick Rocket Stove in covered outdoor kitchen.

Love outdoor cooking?

Get ready to be inspired to begin your outdoor cooking adventures.

In follow up of the “Ready to Cook Off Grid with a Rocket Stove” post, we’re sharing more information as promised. Your gonna love the versatility of this type of stove.

Here is the Little Brother Rocket Stove painted in high temperature manifold paint and on its second use. German sausage cooking on Little Brother Rocket Stove using a stainless cooking tray on top. German sausage is on the grilling tray. This was the smaller of a set of 2 trays we picked up at an unnamed big box store based in Arkansas. The plan was to give this small tray away, but it works perfect for this stove.

Use a little lump charcoal and trioxanne and you’ve got a fire ready to cook in about 15 minutes. The sausage turned out great! This grilling tray would work great for cooking slices of Spam, large slices of onion, as well as other meats or veggies. Grilled pineapple is tasty also!

Trioxanne is a military surplus chemical cooking cube. Esbit cooking cubes can also be used. Allow either cooking cube to burn away completely before cooking your food. Use these cubes instead of lighter fluid and you won’t have that nasty smell of burning lighter fluid. Also, cubes are more convenient than a bulky bottle of fluid.

While the Big Brother and Little Brother Rocket Stoves are both portable, you can set up a more permanent rocket stove with bricks.

Feeding port on front view of brick rocket stove.These stoves need both an air intake as well as a feeding port. You can also drop pretty much anything that burns down the shoot. The brick versions I found on line had a combined air intake/feed shoot.

Using some stray fire bricks I just started laying them with no mortar. I changed the positioning so that I had two separate ports. The air intake is on the side with a brick used to block the opening.Air intake on side of brick rocket stove.

We picked up a trivet at a yard sale that I put over the top to keep cooking pots from sitting directly on the bricks, thus shutting off the exiting air and smothering it. Prior to the trivet, I used rocks or hunks of broken clay to hold the cooking pot.

Top view of brick rocket stove cooking surface.You do not have to have fire brick. But, the brick you select must not spall. This brick rocket stove has been a great addition to our camp and has been used by a number of people.

What is your favorite way to cook outdoors? What time of year do you enjoy outdoor cooking the most? Please share in the comments section.

By Pete & Cindy Avery

How to Plan for Grilled Leftovers

When you are planning a mass meat grill, check your grocery store’s meat counter for a marked down section in addition to the weekly specials.

Steak and hamburgers being smoked on a grill.Do you just love grilled foods?

Hamburgers, steaks, beef tongue, and hotdogs are  some meats that are great on the grill and even better as leftovers.

Soooo, why not plan ahead for leftovers? You are firing up the grill anyway, go ahead and maximize your effort and cook a bunch of meat at once. It can be all the same or a variety — doesn’t matter. What matters is that you will have some main dish meal parts cooked ahead which is a time saver for you and a flavor treat as well.

When you are planning a mass meat grill, check your grocery store’s meat counter for a marked down section in addition to the weekly specials. This can save you some money. Once all your meat is grilled, you can keep some leftovers in the fridge to eat on for several days and freeze the rest in meal size portions. You decide what portions work best. Do you pack lunches? Ok, freeze some grilled meat lunches — yuuum. Imagine the great aroma in the breakroom when you microwave your “leftover” lunch.

An easy way to add some vegetables to your meal is by putting them in your hamburgers. Remember, my husband Pete guy cooks. So, when you read his recipe, put in the amounts you like in your hamburger mixture.

Pete’s Hamburger Patties

Put the hamburger in a bowl. Add the freeze dried ingredients (dry) and the steak sauce to the hamburger. You decide the amounts of burger to dried ingredients. Mix it all together by hand. Make sure there is enough burger in the mixture so it will patty. The vegetables are reconstituted with the juices of the meat. Grill the hamburgers and enjoy!Steak and hamburgers being smoked on a grill with a bit of smoke rising.

We like the nutrition and convenience of using freeze dried foods. No chopping vegetables — just open the can and they are ready to use. They can be reconstituted, added to recipes dry, or even snacked on “as is.” You can check out Thrive Life Freeze Dried Foods at our website: CanoeCountryFood.ThriveLife.com. Be sure to let us know what questions you have.

Did you notice that I mentioned grilled beef tongue above? Have you ever had it? Grilled beef tongue IS NOT the same as boiled beef tongue for those of you thinking “yuck.” We’ll be sharing more about grilled beef tongue sometime this summer. Do you have a favorite food you like to grill? Please share in the comments section.

Fast Flatbread Pizza

This was an easy, tasty meal. Try English muffins or soft shell tacos for the pizza base. Using what you mostly have on hand to make easy pizza saves on the monthly food bill, ensures you aren’t throwing away your dollars on unused food, and you create a meal that everyone will love!

Flatbread pizza on a plate.

You know those times you’ve been at the grocery store debating what to make for dinner?

We just had one of those. Thanks to product placement we decided to make flatbread pizza.

We were actually getting ready to get fried chicken at the deli, but no one was right there to fill our order. So, as we were browsing and waiting for the deli person we saw the flatbread. Bingo! We already had the rest of the ingredients on hand at home so dinner was done.

Ingredients we had on hand:
-Spaghetti sauce for pizza sauce.
Thrive Life freeze dried: sausage crumbles, mushrooms, and green onions. Put all 3 ingredients in a bowl and add water to reconstitute.Freeze dried mushrooms, green onion, and sausage crumbles in a bowl to reconstitute with water. A fork is is the bowl also.
-Cheese. Pete had the two year old Monterey cheese on his pizza and I had the Dill Havarti cheese.

Ingredient we bought:
Naan Whole Grain Flatbread

Flatbread on a plate, jar of spaghetti sauce, and freeze dried mushrooms, green onion, and sausage crumbles in a bowl to reconstitute with water. A fork is is the bowl also.This was a fast pizza to make.
Step One: The freeze dried ingredients were soaked in water. No chopping veggies or cooking the sausage. The sausage crumbles are pre-cooked and freeze dried.
Step Two: Spoon spaghetti sauce on plated flatbreads. Use microwave safe plates.
Step Three: Add drained, reconstituted freeze dried ingredients.
Step Four: Cut and put cheese on top.Two flatbread pizzas each on a plate ready for Cheese to be added.
Step Five: Microwave till hot and cheese is melted. You could bake this if desired but we were after fast and easy. Caution, microwaved cheese can be very hot. Allow the pizza to cool as needed.

Flatbread pizza on a plate with a fork.This was an easy, tasty meal. Try English muffins or soft shell tacos for the pizza base. You need to use a spatula if you are moving the soft shell taco pizzas from a baking pan to plate. Change up your pizza sauce. You could try BBQ sauce or a salad dressing. Use your favorite pizza toppings. Black olives, leftover meats, spinach, or tomatoes. Experiment with toppings such as bologna, summer sausage, zucchini, or other favorite foods you think would compliment the pizza you are designing!

Using what you mostly have on hand to make easy pizza saves on the monthly food bill, ensures you aren’t throwing away your dollars on unused food, and you create a meal that everyone will love! What are your favorite pizza toppings? Any unusual combos you want to share?

Easy Microwave Pumpkin Pie Custard

Since we love cinnamon, I doubled the original amount. You can also experiment with this recipe yourself. Try different spices to suit your tastes. Different sweeteners will change up your flavor too.

Pumpkin custard in a glass bowl.Here’s a tasty pumpkin pie custard/pudding that you’ll find easy to make and delicious hot or cold.

This is a great recipe to have in your back pocket if you have company drop in and you want a quick, microwave dessert. If you get a hankering for pumpkin pie, this will satisfy!

The original recipe is shared below, but I tweaked it to be more carb and Keto friendly and to use what I have on hand. With a dorm size refrigerator in our cabin, it is convenient to keep powdered eggs on hand. Please note, this powdered egg is more — it is a scrambled egg mix that is freeze dried and is delicious.  I do not say that lightly as I’ve had some pretty nasty powdered eggs. These are good. Anyway, on to the recipe tweak . . .

Microwave Pumpkin Pie Custard

  • 2 eggs—Thrive Life Scrambled Egg Mix reconstituted 1:1
  • 1 Can, 16 oz. pumpkin
  • 2 stevia tablets
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1 can, 12 oz. evaporated milk

I omit the salt included in the original recipe. I also substituted nutmeg for cloves. Since we love cinnamon, I doubled the original amount.

Thrive Life Scrambled Egg Mix crystals in bowl with measuring spoon.The Thrive Life Scrambled Egg Mix comes in a crystal like form and reconstitutes easily. Here I show you the before reconstitution and after.Reconstituted Thrive Life Scrambled Egg Mix in bowl with fork.

 

 

 

Of course, you can use real eggs or egg substitute if you wish. Next, add the pumpkin, stevia, and spices to the eggs. You’ll want to make sure your stevia tablets dissolve.Eggs, pumpkin, stevia, and spices in a bowl waiting to be mixed with fork.

 

Now, you are ready to mix the ingredients together. If you don’t have a mixer on hand, this recipe mixes easily by hand with a fork.Eggs, pumpkin, stevia, and spices in a bowl all mixed together with a fork.

 

 

Pumpkin mixture with evaporated milk added waiting to be mixed.Add the evaporated milk and continue to stir until the mixture is all blended. Note: the mixture will be on the “runny side” like pumpkin pie custard typically is.Blended pumpkin mixture with fork dripping mixture into the mixing bowl.

 

 

Grease a microwave safe container and put the pumpkin mixture in it.

The original recipe indicates to microwave on high for 15 minutes or until set. I changed this and microwaved as follows:

  • Power 8 for 10 minutes
  • Power 10 for 5 minutes
  • Power 8 for 5 minutes
  • Power 10 for 2 minutes.

You will need to check the mixture between each microwave session for doneness. Toward the beginning of the cooking, you can do this by looking at it.  Microwaved pumpkin custard with knife inserted into middle to check for doneness.When you can insert a knife into the middle of the custard and it comes out “clean,” you will know it is “set.” If the knife comes out with gooey mixture on it, you will know to microwave a bit longer. Microwave until the custard is “set.” "Clean" knife that was just inserted into pumpkin custard to check for doneness.

 

Feel free to change up the power levels and times based on your microwave and cooking preferences.

Here is the link to the original recipe:  Microwave Pumpkin Pudding

You can also experiment with this recipe yourself. If you want more protein, add more eggs and possibly more liquid. Try different spices to suit your tastes. Different sweeteners will change up your flavor too — try molasses, honey, or brown sugar. You can even use part stevia and part sugar. Be sure to adjust the amount based on the sweetness of your sugars. The two stevia tablets I used didn’t add much sweetness to the custard so we topped ours with maple syrup and of course whipped cream. What do you like to put on your pumpkin pie?

Deep Fried Cheese Curds are Delish

Fresh, squeaky cheese curds are a delight. Deep Fried Cheese Curds are a delish treat. This recipe offers a batter recipe and a crumb coating recipe.

Bags of Mullins cheese curds on counterDeep Fried Cheese Curds are Delish!

 

Mullins Cheese is a Wisconsin cheese factory not too far off Highway 39 near Knowlton, WI. Definitely worth a stop when you are passing through. You can get your cheese curds, souvenirs, and a bathroom stop all in one. Check out my previous post for more information: “Fresh Wisconsin Cheese Curds for Lunch!”

I’ve wanted to share this “Deep Fried Cheese Curds” recipe with you from Mullins Cheese. Fresh, squeaky cheese curds are a delight. Deep Fried Cheese Curds are a delish treat by themselves, for an appetizer, or even a meal accompaniment. Give them a try. Note, this recipe offers a batter recipe and a crumb coating recipe.

Deep Fried Cheese Curds recipe

If you want another idea for using cheese curds, take a look at “Cheese Curd Croissant Creation.” We really enjoy cheese curds. Got any ideas on using cheese curds?

Grilled Cheese Day – April 12 – Create a Custom Build

Grilled Cheese is a comfort food, childhood menu staple, and . . . lots can be done to give this icon a “make-over.”

Grilled cheese sandwich cut in triangles on a plateRemember having grilled cheese sandwiches as a kid? Well, April 12 is Grilled Cheese Day and you can create a custom build version.

My mom always bought Sunbeam white bread. Growing up my grilled cheese sandwich was made from white bread, margarine either spread on the outside sides of the sandwich or premelted on the griddle, and Kraft American Cheese slice singles. Oh, and once it was cooked, I topped it with grape jelly—yuuuum! We also called this sandwich a “cheese toastie.” I still remember the old griddle, probably aluminum, with its stuck on discoloration from years of pancakes and cheese toasties.

Grilled Cheese is a comfort food, childhood menu staple, and is offered on many restaurant menus. Lots can be done to give this icon a “make-over.” Change up bread and cheese choices to create custom sandwiches. Rye bread and Swiss cheese, sourdough bread and vegetable Monterey Jack Cheese, and whole wheat bread and your choice of two cheeses are a few combos to get your creative ideas going. Be sure to use real butter instead of margarine and real cheese instead of processed. Another change is the add on’s you can put in or on your grilled cheese. Anyone for bacon? Add a little pizza sauce and/or pepperoni for a pizza cheese toastie. Add some sauerkraut to the rye & Swiss toastie along with some mayo. Think about your favorite sandwich and what flavors you want on your own custom build. Oooh, Texas Toast Bread would be a great building block for a grilled cheese. What ideas do you have?

Note: Photo retrieved on April 12, 2018 from: https://www.google.com/amp/s/nationaldaycalendar.com/days-2/national-grilled-cheese-sandwich-day-april-12/%3famp

Southern Waffles Satisfy

These waffles turned out great. Give this recipe a try as is, with our changes, or tweak to your taste.

New to me recipe book and a new waffle iron were the perfect combination . . . Two waffles on a pottery plate in top of stove.. . . for Pete to try out this Southern Waffles recipe from “100 Southern Recipes.”

Check out the face page. Face Page of “100 Southern Recipes”This was published by the National Association of Margarine Manufacturers and copyrighted in 1938. Additional information about “100 Southern Recipes” including 1938 copyright.
The cost was $1.00 back in the day.

Remember, Pete guy cooks and we substitute ingredients for what we have on hand. Changes made to the recipe were:

**Einkorn flour instead of white flour
**Omitted the salt
**2 1/2 eggs worth of Thrive Life Scrambled Egg Mix since no eggs were on hand
**1 cup whipping cream instead of sweet milk
**5 T butter instead of 4 T margarine (never too much butter)
**Added water as needed for consistencySouthern Waffles recipe

Batter being poured into 2 square waffle maker Even if Pete would have used eggs, he would not have separated the egg whites and yolks per the recipe. For waffles and pancakes he just throws all the ingredients in a bowl and mixes them.

These waffles turned out great. They were fluffy and we enjoyed them for supper. Give this recipe a try as is, with our changes, or tweak to your taste. Waffles work for breakfast, lunch, supper or even for a snack. They are pretty versatile!Front of "100 Southern Recipes"

We enjoy butter and maple syrup—the real stuff. HOWEVER, we gauge the amount we pour on a waffle so as to be able to eat it all. Swimming your waffle in syrup that gets left on your plate is not allowed at our house. What do you like to put on your waffles?

Upside Down Orange French Toast

This is a delicious and festive meal. You just might decide to make up a special occasion and surprise someone with it!

I married into this wonderful recipe. This is an Avery traditional Easter and Christmas meal when served with bacon and/or sausage.

AND, it’s not only for breakfast!

Pete, my husband, made this for a Men’s Prayer Breakfast years ago. The guys really enjoyed it and the wives were not happy they missed out on it.

Remember, Pete guy cooks so this recipe is more art than science.

Have the following on hand:

  • Loaf/loaves of bread of your choice
  • Eggs
  • Butter
  • Sugar
  • Cinnamon
  • Orange Juice

1. Cut the bread in 1” slices.
2. Melt butter in the bottom of your baking pan. We use a 9” x 12” pan. More butter.
3. Sprinkle sugar and then cinnamon on top of the butter. You can pre-make your cinnamon sugar if you wish. Then add more.
4. Crack the eggs in a bowl and beat them.
5. Dip the bread slices in the beaten eggs and place on top of the butter, cinnamon, and sugar mixture.
6. Pour orange juice in the spaces between bread slices in the pan, about 1/2” deep.
7. Sprinkle sugar and cinnamon on bread slices.
8. Bake at 350 degrees Fahrenheit, until browned a bit. Test to make sure the egg is done.
9. Remove a piece from the pan with a firm spatula and flip it upside down on the plate. There will be an orange cinnamon sugary goo on top. No syrup is necessary. Spoon any extra goo on top of the slices.

You can add fruit and whipped cream if you desire. Use any size baking pan — just adjust the quantity of ingredients as needed. This is a delicious and festive meal. You just might decide to make up a special occasion and surprise someone with it!

P.S. Sorry, no pictures. I wanted to get this recipe to you before Easter.